Here in the UK we are a hardy folk, quite used to the drizzle and temperature that our Autumn and Winter bring. But how are we so resilient, so chipper, so unreservedly optimistic? The secret is SOUPS AND STEWS!
Our Black Bean Soup is so hearty, smooth and filling you’ll be able to conquer anything after a bowlful! Or at the very least be able to conduct the rest of the day’s affairs with renewed pep, vim and gusto!
It’s a quick and easy soup to make with few ingredients that’ll quickly become your new favourite.
As with all of our recipes, this has been tested again and again and if you follow it to the letter you’ll have outstanding results every time! x
Servings: 2 people
Equipment
- 1 Saucepan
- 1 High speed blender
Ingredients
- 1 400g tin black beans
- 1 brown onion
- 1 carrot
- 2 sticks celery
- 2 tbsp nutritional yeast
- 1 l vegan stock
- 1 tsp smoked paprika
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp liquid smoke
- 0.5 tsp chilli powder of your choosing (optional)
- 1 tsp soy cream (optional)
Instructions
- Drain the and wash the black beans, save enough to garnish the soup at the end.
- Fine dice the onion, carrot and celery (they will cook faster)
- Add these to the saucepan with a splash of water and cook until onion has started to go transparent.
- Add the beans to the pan and stir in.
- Add the spices to the stock liquid, stir in and add to the pan.
- Bring to the boil the reduce to a simmer for 20 minutes.
- Add the soup to your blender and blitz until creamy smooth. A stick blender will do an adequate job but the silkyness you get from a high speed blender is well worth the investment!
- Lightly drizzle the soy cream on top of the soup (optional)
- Garnish with the black beans you reserved earlier and sprinkle some chilli flakes and fresh coriander over the top to serve.
Tried this recipe?Let us know how it was!